honey sweetened, espresso granola
Looking for that perfect snack that can go solo or pairs perfectly with ice cream or yogurt? This easy, healthy, honey sweetened espresso granola will hit the spot, guilt-free.
This granola makes for the perfect roadtrip snack. We know this well as Wyoming cities are very spread out. So when we travel, this granola is #1 on our snack list.
Making homemade granola isn’t difficult and it’s healthier than store bought products. Plus you can customize it easily to your needs.
why use this granola recipe?
why is this granola recipe healthy?
because it uses….
Did you know?
Local raw honey has been touted as helpful in combatting allergies! The logic goes that consuming the local pollen around you will help your body learn how to deal with it better. Going local is always best!
things to consider
Baking the oatmeal too long will result in an inedible brick. Even properly baked, the edges might brown more than the center and that’s ok! It creates a bit of a crunchier texture which is still delightful.
If your granola doesn’t seem crisp enough at the end of the second bake, give it a few minutes out of the oven to see if it’ll crisp up. Mine does! If not, put it back in to bake for 2 minutes at a time and retest.
Your oven may heat differently than mine so make sure you’re watching the granola for burnt edges. You may need to adjust the bake time depending on your oven.
While the mixed ingredients may seem dry, properly incorporating them all for about a minute will give you the proper consistency for baking.
If your honey is crystallized (like mine does) stick it in the microwave for ~15 seconds to return it to a liquid state. Make sure it’s not in a metal container!
I highly recommend baking the granola on a silicone baking mat for ease of cleanup and so the granola doesn’t stick to the baking sheet. I find that parchment paper doesn’t work as well as a silicone baking mat.
The real star of this recipe is the unrefined coconut oil. Unrefined means that it still maintains its coconut flavor which adds a wonderful aspect to the granola. It just won’t taste the same with refined coconut oil.
Did you know?
Toxic seed oils like canola, sunflower, peanut, etc. contribute to inflammation in the body leading to a myriad of illnesses and disease. Avoid these oils at all costs! Instead use olive oil, tallow, or coconut oil for healthier alternatives.
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the tools
How does this grow sovereignty?
Avoid toxic seed oils and other low-quality ingredients in store-bought food is a must in growing our sovereignty over our health and food sources. Since homemade granola is so easy, why not skip the grocery store product!
the edible supplies
To get started making this recipe, you’ll first want to gather all your ingredients first.
1/3 cup
raw honey (preferably local)
2 cups
organic rolled oats (non-organic function just the same)
1/3 cup
2 teaspoons
1 teaspoon
vanilla flavoring or almond flavoring (I prefer almond for this recipe)
1 pinch
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the steps
Step 1: Preheat the oven to 350 degrees Fahrenheit
Step 2: Mix the dry ingredients together
Step 3: Mix the wet ingredients into the dry ingredients. If needed, melt the coconut oil and honey in the microwave to return them to a liquid state. ~15-30 seconds is long enough.
Step 4: Spoon out all of the granola onto a silicone baking mat on a baking sheet. Carefully spread the granola as thin as possible on the baking mat to allow for more even baking.
Step 5: Bake the granola at 350 degrees for 10 minutes
Step 6: Remove from the oven and mix the granola around and redistribute it as thinly as possible on the baking mat. This is to reduce the risk of burning the edges before the center is properly baked.
Step 7: Bake for another 10 minutes at 350 degrees or until the granola starts to brown
Step 8: Remove from the oven and let it cool. Once cool, store it in an airtight glass container
If any granola actually makes it to the baking stage, props to you! It’s delicious enough unbaked to warrant eating it straight from the bowl. Don’t ask me how I know…
Did you make this recipe?
Tag us (@ArdaAcres) on IG to share your creation with us! You can also leave a comment below!
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Here are some of the supplies that I used when making this recipe!
silicone baking mats
These mats are so versatile for all sorts of different needs around the house but they excel in the baking category.
DeLallo instant espresso powder
Packs the perfect espresso punch for any dessert that needs a coffee flavor. I’ve even used it for tiramisu!
Bob’s Red Mill organic rolled oats
Organic is the way to go to avoid glyphosate sprayed crops as much as possible.
Nutiva unrefined organic coconut oil
Unrefined coconut oil is the star of the show with subtle coconut flavors that complement the espresso.
bamboo salt crock
This adorable container sits on our countertop easily within reach for accessing salt while cooking and baking. The swivel top is easy to open and keeps the salt clean.
honey sweetened, espresso granola
Equipment
- 1 spoon for mixing
- 1 baking sheet
- 1 silicone baking mat
- 1 mixing bowl
- 1 teaspoon measuring spoon
- 1 1/3 measuring cup
- 1 one cup measuring cup
- 1 glass container with airtight lid
Ingredients
- 1/3 cup raw honey (preferably local)
- 2 cups organic rolled oats (non-organic function just the same)
- 1/3 cup unrefined coconut oil
- 2 teaspoons espresso powder
- 1 teaspoon vanilla or almond flavoring (your choice!)
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Mix the dry ingredients together
- Mix the wet ingredients into the dry ingredients. If needed, melt the coconut oil and honey in the microwave to return them to a liquid state. ~15-30 seconds is long enough.
- Spoon out all of the granola onto a silicone baking mat on a baking sheet. Carefully spread the granola as thin as possible on the baking mat to allow for more even baking.
- Bake the granola at 350 degrees for 10 minutes
- Remove from the oven and mix the granola around and redistribute it as thinly as possible on the baking mat. This is to reduce the risk of burning the edges before the center is properly baked.
- Bake for another 10 minutes at 350 degrees or until the granola starts to brown
- Remove from the oven and let it cool. Once cool, store it in an airtight glass container
I can’t wait to try this recipe!
I hope you love it!
Yum. Espresso-ANYTHING gets me excited. What a great twist on a classic treat!
SAME! Anything espresso is a winner for me!